Nitrate & Nitrite Free Herb-Sautéed Yellow Squash
Golden, tender squash rounds with crispy garlic edges and a bright hit of lemon — this simple skillet dish is the kind of vegetable side that actually gets requested again. Coconut oil gives the squash a beautiful sear, while turmeric and ginger add warmth and depth without overwhelming the fresh, herby finish from parsley and thyme. The key move is patting the squash dry before it hits the pan, which means you get that gorgeous caramelized crust instead of a soggy, steamed result. Many processed or packaged foods sneak in preservatives that are hard to spot on a label, so cooking from scratch with whole, single-ingredient items like these is the cleanest way to stay clear of unwanted additives. Every ingredient here is exactly what it says it is — fresh produce, coconut oil, dried spices, and herbs. A squeeze of lemon right at the end ties everything together and keeps the flavors lively. This one comes together fast and pairs beautifully with just about anything on the dinner table.
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Learn more →Ingredients
4 servings
- 1 ½ lb yellow summer squash (about 3 medium), sliced into ¼-inch rounds
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1–2 tsp fresh lemon juice
Instructions
- 1
Pat the squash rounds dry with a paper towel — excess moisture will steam rather than sauté them.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
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